Type what you have

Ingredients

• ✓ chicken
• ginger
• sichuan peppercorn
• soy sauce
• chile oil
• white sugar
• monosodium glutamate
• sichuan peppercorn oil
• spring onion
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
2. 2 Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
3. 3 Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
4. 4 Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

By Jin

Ingredients

• ✓ chicken
• egg
• water
• butter
• vegetable oil
• onion
• white rice
• soy sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
3. 3 Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

By LISA TOURVILLE

Ingredients

• ✓ chicken
• sesame oil
• onion
• soy sauce
• carrot
• celery
• red bell pepper
• pea pod
• green bell pepper
• white rice
• egg
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add onion and sauté until soft. Add cooked chicken and 2 tablespoons soy sauce; stir-fry for 5 to 6 minutes.
2. 2 Stir in carrots, celery, red bell pepper, pea pods, and green bell pepper; stir-fry for 5 minutes. Mix in cooked rice until thoroughly combined.
3. 3 Stir in scrambled eggs and 1/3 cup soy sauce; cook until heated through and serve hot.

By Sara

Ingredients

• ✓ chicken
• chicken broth
• green onion
• bok choy
• carrot
• celery
• soy sauce
• ginger root
• peanut butter
• sriracha sauce
• garlic
• sugar
• ramen noodle

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ chicken
• olive oil
• onion
• celery
• chicken broth
• garlic
• soy sauce
• rice vinegar
• ginger
• black pepper
• sesame oil
• water
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
4. 4 Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

By Jane Cooks It Up

Ingredients

• ✓ chicken
• spring onion
• garlic
• ginger root
• water
• salt
• soy sauce
• white sugar
• garlic oil
• sesame oil
• rice
• garlic
• ginger
• salt
• red chile pepper
• lime
• garlic
• ginger
• salt
• white sugar
• lime
• garlic
• young ginger
• salt

Instructions

1. 1 Trim chicken of all excess fat, reserving fat.
2. 2 Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
3. 3 Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
4. 4 Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
5. 5 Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
6. 6 Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
7. 7 Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
8. 8 Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
9. 9 Serve garlic chile and ginger dips alongside chicken and rice.

By Samantha Tan

Ingredients

• ✓ chicken
• garlic powder
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
3. 3 Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

By Julie

Ingredients

• ✓ chicken
• butter
• saltine cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Dip skinless chicken pieces in melted butter. Coat with crushed saltine cracker crumbs. Place on prepared sheet and bake in the preheated oven for 1 hour.

By Shirley Pope

Ingredients

• ✓ chicken
• grapefruit
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
3. 3 Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Carmen Schmitz-Ziebell

Ingredients

• ✓ chicken
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
3. 3 Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

By Elliott

Ingredients

• ✓ chicken
• ketchup
• water
• brown sugar
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
3. 3 In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
4. 4 Cover dish and bake in the preheated oven for 1 hour.

By MOM2112

Ingredients

• ✓ chicken
• onion
• salsa

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose

Ingredients

• ✓ chicken
• cream of chicken soup
• water
• bread stuffing mix
• hamburger bun

Instructions

1. 1 Shred chicken; place in a large pot or slow cooker.
2. 2 Stir soup and water into the pot. Stir in seasoning packet from stuffing mix, then stir in stuffing mix.
3. 3 Cook over medium heat until heated through. Spoon onto buns and serve.

By Sue Cohagen Myers

Ingredients

• ✓ chicken
• rice
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ chicken
• vegetable oil
• cream of mushroom soup
• sherry
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ chicken
• salt
• black pepper
• rosemary
• garlic
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
3. 3 Place the chicken on a roasting rack set inside a roasting pan.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By Magda

Ingredients

• ✓ chicken
• honey
• mustard
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ chicken
• butter
• honey
• mustard
• salt
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

By Gretchen

Ingredients

• ✓ chicken
• onion
• salt

Instructions

1. 1 Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
2. 2 Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
3. 3 Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ chicken
• garlic
• garam masala
• lime

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ chicken
• mustard
• honey
• curry powder
• mushroom
• mushroom

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL

Ingredients

• ✓ chicken
• pie crust
• cream of mushroom soup
• green pea
• water
• chicken bouillon granules

Instructions

1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Ingredients

• ✓ chicken
• salt
• pepper
• paprika

Instructions

1. 1 Wad three pieces of aluminum foil into 3- to 4-inch balls, and place them in the bottom of a slow cooker.
2. 2 Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with salt, pepper, and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
3. 3 Set the slow cooker to High for 1 hour, then turn it down to Low for 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

By 'Cotton' Couch

Ingredients

• ✓ chicken
• buttermilk
• garlic potato flakes
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Ingredients

• ✓ chicken
• garlic powder
• salt
• black pepper
• egg yolk
• honey
• margarine

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
3. 3 Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

By MARBALET

Ingredients

• ✓ chicken
• garlic powder
• salt
• black pepper
• onion
• butter
• orange-flavored carbonated beverage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.
3. 3 Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.
4. 4 Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.

By Heather

Ingredients

• ✓ chicken
• corn
• carrot
• chicken gravy
• turkey gravy
• stuffing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Shred or tear chicken into bite-sized pieces, removing as much chicken as possible, or as much as you think you need; place torn chicken in a 9x13-inch baking dish.
3. 3 Add corn and carrots; pour chicken gravy and turkey gravy on top. Mix well and sprinkle stuffing over top to cover.
4. 4 Bake in preheated oven for about 30 minutes, or until golden brown.

By Lesley

Ingredients

• ✓ chicken
• salt
• black pepper
• cinnamon
• molasses
• cider vinegar
• dijon mustard

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
2. 2 Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
3. 3 In a bowl, mix the molasses, vinegar, and mustard.
4. 4 Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

By Jane Baier Warren

Ingredients

• ✓ chicken
• bacon
• red bell pepper
• green onion
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
2. 2 Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

By Vickie_Clavette

Ingredients

• ✓ chicken
• water
• chicken bouillon
• egg noodle

Instructions

1. 1 Measure water into a large pot. Add chicken and bouillon; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from broth. Chop into small pieces, then return meat to the pot.
3. 3 Add egg noodles and cook until tender.

By lori